Imitating the Foodie Bloggers

Sometimes, I wish I was a foodie blogger.

Or had any theme, really. Other than college kid writing? I dunno. Still, foodie blogger is the type of blogger I wish I could be the most. Food bloggers seem to have all of the fun, and they make the tastiest looking things. For instance, Mimi over at Gingersnaps just wrote about the FoodBuzz Fest, and everything sounded amazing.

But here's the thing: I am not very good at cooking. As I've mentioned multiple times. However, I'd like to think of myself as an okay baker. I'm slowly learning the art of this baking thing, don't worry about it. I've been baking bread out of what I'm calling my Bread Bible since I bought it this summer, and yesterday I thought I would make something out of it for the pledge potluck happening tomorrow.

Which leads me to point two of why I'm not in the position of being able to be a food blogger... My food isn't pretty. The best quality that all of my food baked goods has that it smells amazing. (If I do say so myself, hur hur hur.) When I baked pumpkin bread on Halloween, I received complaints about the bread smelling good. Trust me, it was a good thing in said situation. For the last two days, I've smelt like butter. You'd be surprised, but it's fantastic. I just kept smelling myself.

So what did I make today? See for yourself...

Croissants! Yes, I realize they are not super pretty but hell I'm going to take them as my dish tomorrow. That's another thing that makes me nervous about my baking- no one has ever really eaten my baking before. Sure, they've had my cookies, but no one else has partaken in the consumption of my bread. My dad never ate any, even though I would offer it. Then again, when I made him granola for Christmas last year because he likes food to munch on, he didn't eat any of it. I don't know.

I'll admit, the croissants are a little... toasted on the bottom. I didn't even keep them in the over for as long as the recipe said, it was a lot less time. I freakin' watched them. However, I taste tested one and... OH MY GOODNESS. This is why rolling three sticks of butter into flour is a good thing. (True story.)

So I'll take my little batch of french baked goods...

...And serve them to people. Wish me luck!

In case you were wondering, my phone camera still hasn't been working. That means all of these pictures were taken with my web cam. Yet another reason why I could not be a foodie blogger.

Oh, and the Cascade Half is in January. Plenty of time for training, so I'll try a little experimenting with the running.

Are you nervous about cooking for others? What are you the best at cooking/baking? Truth be told, my specialty is chocolate chip cookie dough. The trick is adding two eggs, doubling your chance of salmonella if consuming raw. And it tastes way better raw.